Chili Chicken Stir Fry
Spicy, flavorful, and quick to make—this chili chicken stir fry is the perfect gluten-free, dairy-free, high-protein, and low-carb meal.
Servings: 4 bowls
Ingredients
- 1 lb chicken breasts skinless and boneless, thinly sliced
- 1 tbsp garlic powder
- 2 tbsp chili powder
- Salt and black pepper to taste
- 2 tbsp avocado oil
- 2 green bell peppers thinly sliced
- 1 white onion thinly sliced
- 3 garlic cloves minced
- 2 14 oz cans fire-roasted diced tomatoes
- 2 tbsp Parmesan cheese grated
Instructions
- In a large bowl, combine chicken, garlic powder, chili powder, salt and black pepper.
- Heat a large skillet over medium-high heat with avocado oil. Add in the chicken and cook for 7-10, stirring throughout.
- Now, add in green bell peppers, onion, and garlic cloves. Stir well to combine all of the ingredients. Pour in the 2 cans of diced tomatoes, cover with a lid, and let it simmer for 5 minutes. Lower the heat if you feel it's burning up.
- Stir well and make sure the chicken is fully cooked and the peppers are soft before removing from the stove. Garnish with parmesan before serving.
Nutrition
Serving: 1 bowl (15 oz) | Calories: 290kcal | Carbohydrates: 18g | Protein: 30g | Fat: 12g | Saturated Fat: 2.1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6.1g | Cholesterol: 85mg | Sodium: 590mg | Potassium: 1056.4mg | Fiber: 7.3g | Sugar: 8.4g | Calcium: 128mg | Iron: 2.8mg